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Broccolini mousse with poached chicken and nashi salsa
Broccolini mousse with poached chicken and nashi salsa
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent mousse, tender poached chicken, and zesty pear salsa combine for a gourmet dish.
Ingredients:
  • 1 bunch broccolini, trimmed and halved lengthways
  • 252.50 gm lite thickened cream
  • Pinch of ground nutmeg
  • 250g chicken tenderloins
  • 1 chicken style stock cube, crumbled
  • 1 bunch rocket, leaves torn
  • 1 firm nashi pear, peeled, finely diced
  • 1/2 large red chilli, finely chopped
  • 3 tsp sesame oil
Instructions:
  • 1. Preheat the oven to 200°C. 2. Grease and line the bases of 4 ramekins (1/2 cup each) with baking paper circles. 3. In a saucepan, boil water. Blanch the broccolini for 3 minutes until tender-crisp, then refresh in cold water. Set aside 4 pieces of broccolini for garnishing.
  • Blend together broccolini, cream, and eggs in a food processor until smooth. Season the mixture with salt, pepper, and nutmeg. Divide the mixture into ramekins. Arrange the ramekins in a baking dish and fill the dish with water. Bake the broccolini mousse for 30 minutes or until set.
  • Place tenderloins in a saucepan, cover with water, and add a stock cube. Bring to a gentle boil, then simmer for 4 minutes until just cooked. Drain, let cool slightly, and shred.
  • For the salsa, toss together the nashi pear, chili, and sesame oil and season with salt and pepper. To serve, gently release the mousse from the mold, place it on a plate, top with rocket, chicken, and a generous spoonful of the salsa.

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